Preparation

Combine 1 cup water, rice, 1 tablespoon thyme and cayenne in heavy medium saucepan over medium-high heat. Bring just to boil. Cover pan, reduce heat to low and cook until rice is tender and water is absorbed, about 20 minutes.

Transfer rice to large bowl. Add beans, bell pepper, tomatoes, dressing and remaining 2 tablespoons thyme; toss to combine. Season salad to taste with salt and pepper. Serve warm or at room temperature.

Easy enough to make, but the salad had a strange taste. I think it was overwhelmed by all the thyme. I used my usual Italian dressing (Newman's, which is wonderful) so I imagine that wasn't the problem. Was looking for a good room-temperature rice and bean salad, but I can't say this is it.

I served this with Lebanese Chicken and it was a great combination. I made it using jasmine rice and served it warm. There seemed to be something missing though, something to give that extra kick, so next time I'll add some spices and maybe thinly sliced red onions.

This recipe was very easy and very tasty. I used Good Seasons fat-free Italian dressing and I used alot of the cayenne pepper-because I like my food spicy. My family liked this so much that they requested that I make it for our next family picnic.

I liked this a lot, and even my husband, THE meateater, said he wouldn't mind having this 3 - 4 times a year (high praise, indeed). I served this with crisp corn-on-the-cob and cornbread stix for a satisfying meatless meal.

This dish is great as a main course or a side dish. Go easy or heavy on the cayenne pepper, depending upon your heat tolerance. I used Paul Newman's lite Italian dressing which added a great flavor. This is a tasty, quick recipe for lazy summer evenings!